Homemade Crumbl Peach Cobbler Cookies

Growing up, I never thought cookies could taste exactly like one of my favorite desserts. My mom would make peach cobbler every summer when the fruits were perfectly ripe, and that warm, sweet smell would fill our whole kitchen. I’d watch her add the butter, brown sugar, and fresh peaches, thinking nothing could ever compare to that classic dessert.

But then I discovered these Crumbl peach cobbler cookies, and let me tell you – they’re like having that familiar comfort of cobbler in cookie form. They’ve got all those same cozy flavors I remember from childhood, but they’re so much easier to make and share with friends. Plus, you don’t have to wait for peach season to enjoy them!

What Kind of Peaches Should I Use?

For these cookies, fresh peaches are your best bet when they’re in season – typically from June through September. Look for freestone peaches (the kind where the pit comes out easily) that are firm but give slightly when pressed, and have a sweet peachy smell at the stem. If fresh peaches aren’t available, you can use frozen peaches that have been thawed and drained well. Just avoid canned peaches for this recipe, as they’re too soft and wet to achieve the right texture in your cookie filling. When picking fresh peaches, choose ones that are free from bruises and have a golden-yellow background color rather than purely green.

Options for Substitutions

Here are some helpful substitutions you can try with these peach cobbler cookies:

• Fresh peaches: When peaches aren’t in season, you can use canned peaches (drained well) or frozen peaches (thawed and drained). If using canned peaches, reduce the water and sugar in the filling since they’re already sweetened.
• Old-fashioned oats: Quick oats can work in a pinch, but they’ll give you a slightly different texture. Don’t use instant oats as they’ll become too mushy.
• Cornflour: You can replace cornflour (cornstarch) with an equal amount of arrowroot powder, or use 2 tablespoons of all-purpose flour instead.
• Cream cheese: For the frosting, mascarpone cheese makes a good substitute, or you could use Greek yogurt cream cheese for a lighter option. Just note that Greek yogurt might make the frosting slightly less firm.
• Brown sugar: Out of brown sugar? Mix 1 cup white sugar with 1 tablespoon molasses for each cup of brown sugar needed. White sugar alone will work too, but you’ll miss some of that caramel-like flavor.
• Vanilla essence: Vanilla extract, vanilla bean paste, or even a splash of maple syrup can work here. Each will give a slightly different but still tasty flavor.

Watch Out for These Mistakes While Baking

The biggest challenge when making these peach cobbler cookies is getting the right texture – using butter that’s too soft or melted will make your cookies spread too thin, so stick to room temperature butter and avoid microwaving it. The peach filling can make or break these cookies, so be sure to cook it until it’s thick enough to hold its shape (it should coat the back of a spoon) and let it cool completely before assembling the cookies, otherwise you’ll end up with a messy situation. When making the streusel topping, many bakers overwork the butter into the dry ingredients – instead, use cold butter and work it in until you have pea-sized chunks for that perfect crumbly texture. For the cream cheese frosting, make sure both the cream cheese and butter are at the same temperature (softened but not melted) to prevent lumps, and always taste-test before adding all the powdered sugar since sweetness preferences can vary.

What to Serve With Peach Cobbler Cookies?

These sweet and fruity cookies pair perfectly with a cold glass of milk or a warm cup of vanilla chai tea. Since they’re already packed with peachy goodness and warm spices, try serving them alongside a scoop of vanilla ice cream – the cool, creamy texture makes a great contrast to the cookie’s crispy streusel topping. For a cozy afternoon treat, I like to plate these cookies with some fresh peach slices on the side when they’re in season, or even add a small drizzle of caramel sauce for extra indulgence. If you’re putting together a dessert platter, these cookies work really well next to other fall-inspired treats like snickerdoodles or oatmeal cookies.

Storage Instructions

Keep Fresh: These peach cobbler cookies stay nice and soft when kept in an airtight container at room temperature for up to 3 days. Place a piece of bread in the container with them to help maintain their moisture – it’s an old baker’s trick that really works!

Refrigerate: Because of the cream cheese frosting, you might want to pop these in the fridge if you’re planning to keep them longer than a day. They’ll stay good for up to 5 days in an airtight container in the refrigerator. Just remember to let them come to room temperature for about 15 minutes before eating for the best texture.

Freeze: Want to save some for later? These cookies freeze really well for up to 2 months! I recommend freezing them unfrosted in a freezer-safe container with parchment paper between layers. When you’re ready to enjoy them, thaw them overnight in the fridge and add fresh frosting before serving.

Preparation Time	30-45 minutes
Cooking Time	40-50 minutes
Total Time	70-95 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4500
• Protein: 40-50 g
• Fat: 250-270 g
• Carbohydrates: 500-550 g

Ingredients

For the cookies:

• 1 tsp baking powder
• 1/2 cup white sugar
• 1 tbsp cornstarch
• 1 1/2 cups flour (I use King Arthur all-purpose flour)
• 1/2 cup packed brown sugar
• 1/4 tsp ground nutmeg
• 1 tsp ground cinnamon
• 1 egg (room temperature)
• 1 tsp salt
• 3/4 cup unsalted butter (room temperature, about 70°F)
• 1 1/2 cups old-fashioned oats (for chewier texture)

For the peach filling:

• a pinch of salt
• 5 medium to large peaches (peeled and diced into 1/2-inch pieces)
• 1/2 cup brown sugar
• 3 tbsp cornstarch (helps thicken the filling)
• 1/4 tsp cinnamon
• 3 tbsp water
• 1/3 cup cold water
• juice from 1 small lemon (adds brightness and prevents browning)

For the cinnamon streusel:

• 4 tbsp cold cubed unsalted butter (I prefer Kerrygold for richness)
• 2/3 cup flour
• 1/4 cup light brown sugar
• 1 tsp cinnamon
• a touch of salt

For the cream cheese frosting:

• 1/4 tsp vanilla extract
• 2 cups powdered sugar (sifted to remove lumps)
• 1/2 cup softened unsalted butter
• 4 oz softened cream cheese (room temperature for smooth frosting)
• a sprinkle of salt
• 1 tsp cinnamon

Step 1: Prepare the Peach Filling

• 5 medium to large peaches, peeled and diced
• 1/2 cup brown sugar
• 3 tbsp water
• 1/4 tsp cinnamon
• a pinch of salt
• 3 tbsp cornstarch
• 1/3 cup cold water
• juice from 1 small lemon

Start with the peach filling first since it needs time to cool and thicken properly before assembly.

Peel and dice your 5 peaches into 1/2-inch pieces—I recommend scoring an X on the bottom of each peach and blanching them briefly in boiling water to make peeling easier.

In a medium pot, combine the diced peaches with 1/2 cup brown sugar, 3 tablespoons water, 1/4 teaspoon cinnamon, and a pinch of salt.

Bring to a simmer over medium heat and cook for 8-10 minutes until the peaches soften and release their juices.

In a small bowl, whisk together 3 tablespoons cornstarch with 1/3 cup cold water to create a slurry, then stir this into the peaches.

Continue cooking for 3-4 minutes, stirring occasionally, until the mixture thickens and becomes glossy.

Remove from heat, stir in the lemon juice (which prevents browning and adds brightness), and set aside to cool completely.

Step 2: Make the Streusel Crumb Topping

• 1/4 cup light brown sugar
• 2/3 cup flour
• 1 tsp cinnamon
• a touch of salt
• 4 tbsp cold cubed unsalted butter

While the filling cools, preheat your oven to 400°F and line a baking sheet.

In a small bowl, combine 1/4 cup light brown sugar, 2/3 cup flour, 1 teaspoon cinnamon, and a touch of salt.

Add 4 tablespoons cold cubed butter and use your fingertips to work it into the dry ingredients until the mixture resembles coarse breadcrumbs with pea-sized pieces throughout.

Spread this mixture evenly on the prepared baking sheet and bake for 8-10 minutes, stirring halfway through to ensure even browning.

The streusel should turn light golden and fragrant—watch carefully to avoid over-browning.

Remove from the oven and let cool completely on the baking sheet; it will crisp up as it cools.

Step 3: Cream the Cookie Dough

• 3/4 cup unsalted butter, room temperature
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1 egg, room temperature

Lower your oven temperature to 350°F and line a baking sheet with parchment paper.

In the bowl of an electric mixer (or using a hand mixer), combine 3/4 cup room-temperature unsalted butter with 1/2 cup packed brown sugar and 1/2 cup white sugar.

Beat on medium speed for 2-3 minutes until the mixture is light, fluffy, and noticeably pale—this creaming process incorporates air for a tender cookie texture.

Add 1 room-temperature egg and beat for 30 seconds until fully incorporated.

The batter should look smooth and homogeneous at this point.

Step 4: Mix Dry Ingredients and Combine into Dough

• 1 1/2 cups flour
• 1 tbsp cornstarch
• 1 1/2 cups old-fashioned oats
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp baking powder
• 1 tsp salt

In a separate bowl, whisk together 1 1/2 cups flour, 1 tablespoon cornstarch, 1 1/2 cups old-fashioned oats, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 teaspoon baking powder, and 1 teaspoon salt.

I like to use oats for a chewier, more interesting texture—they’re essential to these cookies’ appeal.

Add the dry ingredient mixture from this step to the creamed butter mixture and mix on low speed just until combined; don’t overmix, as this can lead to tough cookies.

The dough should come together without any visible streaks of flour.

Step 5: Bake and Shape the Cookie Base

• cookie dough from Step 4

Scoop the dough into 7 large portions (about 3-4 tablespoons each) and space them 3 inches apart on your prepared baking sheet.

Bake at 350°F for 14-15 minutes until the edges are just set but the centers still look slightly underbaked.

This is crucial—the cookies will continue to cook from residual heat.

While the cookies are still warm, gently press each one to about 1/2 inch thick using the bottom of a measuring cup or your palm (this creates a well for the filling and frosting).

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

I let them rest before assembly to ensure they’re completely set and won’t break under the weight of toppings.

Step 6: Make the Cinnamon Cream Cheese Frosting

• 4 oz softened cream cheese
• 1/2 cup softened unsalted butter
• 2 cups powdered sugar, sifted
• 1/4 tsp vanilla extract
• 1 tsp cinnamon
• a sprinkle of salt

In a clean mixer bowl, combine 4 ounces softened cream cheese and 1/2 cup softened unsalted butter.

Beat on medium speed for about 2 minutes until completely smooth and well blended—any lumps will make frosting application difficult.

Add 2 cups sifted powdered sugar, 1/4 teaspoon vanilla extract, 1 teaspoon cinnamon, and a sprinkle of salt.

Beat on low speed until just combined, then increase to medium-high and beat for 2-3 minutes until light, fluffy, and spreadable.

Transfer the frosting to a piping bag fitted with a swirl tip for beautiful presentation.

Step 7: Assemble and Finish the Cookies

• cooled cookies from Step 5
• peach filling from Step 1
• cinnamon cream cheese frosting from Step 6
• cooled streusel from Step 2

Working with one cooled cookie at a time, dollop 1-2 tablespoons of the peach filling from Step 1 onto the center of each cookie base.

Pipe a generous swirl of cinnamon cream cheese frosting from Step 6 directly on top of the filling, creating height and visual appeal.

Finally, sprinkle a generous pinch of the cooled streusel crumb topping from Step 2 over the frosting to add texture and rustic charm.

Serve immediately or refrigerate until ready to enjoy—these cookies are best eaten within 2-3 days and taste lovely slightly chilled.